Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice

Botrytis cinerea is a fungal pathogen responsible for the decrease in foamability of sparkling wines. The proteolysis of must proteins originating from botrytized grapes is well known, but far less information is available concerning the effect of grape juice contamination by Botrytis. The impact fr...

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Detalles Bibliográficos
Autores: Marchal, Richard, Salmon, Thomas, González García, Ramón, Kemp, Belinda, Vrigneau, Céline, Williams, Pascale, Doco, Thierry
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/206744
Acceso en línea:http://hdl.handle.net/10261/206744
Access Level:acceso abierto
Palabra clave:Saccharomyces cerevisiae
Botrytis cinerea
Proteins
Polysaccharides
Foam
Proteases
Wine
Alcoholic fermentation
Synthetic grape juice
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spelling Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juiceMarchal, RichardSalmon, ThomasGonzález García, RamónKemp, BelindaVrigneau, CélineWilliams, PascaleDoco, ThierrySaccharomyces cerevisiaeBotrytis cinereaProteinsPolysaccharidesFoamProteasesWineAlcoholic fermentationSynthetic grape juiceBotrytis cinerea is a fungal pathogen responsible for the decrease in foamability of sparkling wines. The proteolysis of must proteins originating from botrytized grapes is well known, but far less information is available concerning the effect of grape juice contamination by Botrytis. The impact from Botrytis on the biochemical and physico-chemical characteristics of proteins released from Saccharomyces during alcoholic fermentation remains elusive. To address this lack of knowledge, a model grape juice was inoculated with three enological yeasts with or without the Botrytis culture supernatant. Size exclusion chromatography coupled to multi-angle light scattering (SEC-MALLS) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) techniques (AgNO3 and periodic acid Schiff staining) was used in the study. When Botrytis enzymes were present, a significant degradation of the higher and medium MW molecules released by Saccharomyces was observed during alcoholic fermentation whilst the lower MW fraction increased. For the three yeast strains studied, the results clearly showed a strong decrease in the wine foamability when synthetic musts were inoculated with 5% (v/v) of Botrytis culture due to fungus proteasesPeer reviewedMultidisciplinary Digital Publishing InstituteKemp, Belinda [0000-0002-4333-6909]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/206744reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://dx.doi.org/10.3390/molecules25030472Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2067442026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
title Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
spellingShingle Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
Marchal, Richard
Saccharomyces cerevisiae
Botrytis cinerea
Proteins
Polysaccharides
Foam
Proteases
Wine
Alcoholic fermentation
Synthetic grape juice
title_short Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
title_full Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
title_fullStr Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
title_full_unstemmed Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
title_sort Impact of Botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
dc.creator.none.fl_str_mv Marchal, Richard
Salmon, Thomas
González García, Ramón
Kemp, Belinda
Vrigneau, Céline
Williams, Pascale
Doco, Thierry
author Marchal, Richard
author_facet Marchal, Richard
Salmon, Thomas
González García, Ramón
Kemp, Belinda
Vrigneau, Céline
Williams, Pascale
Doco, Thierry
author_role author
author2 Salmon, Thomas
González García, Ramón
Kemp, Belinda
Vrigneau, Céline
Williams, Pascale
Doco, Thierry
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Kemp, Belinda [0000-0002-4333-6909]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Saccharomyces cerevisiae
Botrytis cinerea
Proteins
Polysaccharides
Foam
Proteases
Wine
Alcoholic fermentation
Synthetic grape juice
topic Saccharomyces cerevisiae
Botrytis cinerea
Proteins
Polysaccharides
Foam
Proteases
Wine
Alcoholic fermentation
Synthetic grape juice
description Botrytis cinerea is a fungal pathogen responsible for the decrease in foamability of sparkling wines. The proteolysis of must proteins originating from botrytized grapes is well known, but far less information is available concerning the effect of grape juice contamination by Botrytis. The impact from Botrytis on the biochemical and physico-chemical characteristics of proteins released from Saccharomyces during alcoholic fermentation remains elusive. To address this lack of knowledge, a model grape juice was inoculated with three enological yeasts with or without the Botrytis culture supernatant. Size exclusion chromatography coupled to multi-angle light scattering (SEC-MALLS) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) techniques (AgNO3 and periodic acid Schiff staining) was used in the study. When Botrytis enzymes were present, a significant degradation of the higher and medium MW molecules released by Saccharomyces was observed during alcoholic fermentation whilst the lower MW fraction increased. For the three yeast strains studied, the results clearly showed a strong decrease in the wine foamability when synthetic musts were inoculated with 5% (v/v) of Botrytis culture due to fungus proteases
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/206744
url http://hdl.handle.net/10261/206744
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://dx.doi.org/10.3390/molecules25030472
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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